Yellow croaker soup with amaranth

How to make yellow croaker soup with amaranth:

Raw materials for making amaranth yellow croaker soup:

250g yellow croaker meat, 75g amaranth, 45g cooked bamboo shoots, 20g cooked ham, a little scallion, a little ginger, a little pepper, 8.5g yellow rice wine, a little sugar, 6G salt, 20g water chestnut, 400g clear soup.

Processing steps of amaranth yellow croaker soup:

1. Remove the spines and bones of yellow croaker, cut the meat into small cubes, and stir fry it in warm pig oil.

2. Wash the amaranth, remove the old roots and leaves, and stir in the oil pan. Then put down the fried diced yellow croaker, add clear soup, salt, wine, green onion, ginger, rice, sugar, bamboo shoots and ham, bring to a boil, thicken with water chestnut, pour a little lard and sprinkle some pepper.

The characteristics of amaranth yellow croaker soup are as follows

The color is green and the taste is fresh.

Yellow croaker soup with amaranth

Amaranth, also known as amaranth, yanlaihong, old and young, tricolor amaranth, is a kind of wild vegetable with green and white flowers, commonly known as "human green grass". Its vitamin C content is higher than that of tomatoes, and it has the function of eliminating diseases. It has certain curative effect on cardiovascular disease, gastroenteritis, constipation, yellow gall disease, cancer and other diseases. As medicine, it can be used as fresh leaves or juice, or dried in the sun for a long time. Because of Its Antipyretic, detoxification, detumescence and other effects, it can treat cold, eye disease, tooth disease, snake bite, abscess and other diseases, as well as diuretic, antidiarrheal and menstrual functions.

essential information

[recipe name] yellow croaker soup with amaranth

[cuisine] Korean cuisine

[taste characteristics] it has beautiful color, fresh taste, delicate fragrance, tender and smooth taste

Raw materials

100 grams of amaranth, 150 grams of yellow croaker, 20 grams of cooked ham, 50 grams of cooked chicken oil, 3 grams of refined salt, 5 grams of cooking wine, 4 grams of sugar, 2 grams of pepper noodles, 25 grams of Lake powder, 600 ml of chicken soup, 10 grams of sesame oil, 10 grams of scallion, 5 grams of ginger and 5 grams of chili oil

Production process

1. Remove the old stems and yellow leaves of amaranth, wash them, drain the water, peel and prickle the yellow croaker, cut or dice it, put it into a bowl, stir it with wine, and marinate for a while.

2. Peel scallion and ginger, wash and cut into pieces.

3. Stir fry the spoon over high heat, add the cooked chicken oil and bring to a boil. When it is 50% hot, add the chopped green onion and ginger to stir fry. Stir fry the amaranth and pour out.

4. Stir fry the diced yellow croaker in the same way and pour out.

5. Heat the chicken soup with a clean spoon, add refined salt and sugar, bring to a boil, then add diced fish and ham. When it is boiled again, skim the foam, add water starch to thicken it. Then add amaranth, sesame oil, chili oil and pepper noodles, take out the spoon and put it into a bowl.

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